Description
These Witches Hat Cupcakes are a festive and delicious Halloween treat featuring rich black chocolate cupcakes topped with fluffy green buttercream frosting and adorned with charming edible witches hat decorations made from Oreo halved bases and fondant cones. Perfect for spooky celebrations!
Ingredients
Scale
For the Cupcakes:
- 1 stick (113g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups (210g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup (175g) milk chocolate chips
- 1/3 cup + 2 tbsp (100ml) milk
- Black food colouring, as needed
For the Frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- 1–2 tbsp milk
- Green food colouring, as needed
For the Witches Hat Decorations:
- 6 oz (175g) black fondant icing
- 6 Oreo’s, halved and filling scraped out
- 1.5 oz (42g) green fondant icing
- Edible glue
Instructions
- Preheat Oven and Prepare Liners: Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tray with cupcake liners.
- Make Cupcake Batter: In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for about 2 minutes until light and fluffy. Add the eggs and vanilla extract, mixing well on medium-high for 1 more minute, scraping down sides as needed.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, salt, and chocolate chips, stirring to evenly coat the chips with flour.
- Mix Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients, mixing on low speed. Pour in the milk and continue mixing until smooth.
- Add Black Food Colouring: Gradually add black food colouring (approximately 1/4 of a gel pot) and mix until the batter is evenly black and smooth.
- Fill Cupcake Liners and Bake: Divide the batter evenly between liners, filling each about two-thirds full. Bake for 18-22 minutes until risen and a skewer inserted comes out clean. Cool on a wire rack to prevent liners from peeling off.
- Prepare Witches Hat Decorations: While cupcakes cool, place Oreo halves text side up on a flat surface. Divide black fondant into 12 portions (~pea-sized each). Roll into sausage shapes, taper one end to a point, shape into cones about 1/2 inch wide at base. Attach each cone to the center of an Oreo using edible glue.
- Add Green Fondant Bands: Cut green fondant into thin 5mm strips long enough to wrap around each cone’s base. Brush edible glue on the cone base, wrap green strip around, and pinch to close gently. Allow decorations to set for 30 minutes.
- Make Green Frosting: Beat butter and powdered sugar on low speed until combined, then medium speed until fluffy. Add 1/2 tablespoon milk and green food colouring gradually until desired light, fluffy consistency suitable for piping.
- Pipe Frosting: Fill a piping bag fitted with an open star nozzle halfway with frosting. Pipe swirls onto each cooled cupcake.
- Top with Witches Hats: Place a fondant witch’s hat decoration on each frosted cupcake, either straight or angled, per preference. Serve immediately or store as directed.
- Storage Tips: These cupcakes can be made a few hours ahead or stored chilled in an airtight container for up to 1 day. The Oreo decorations soften over time, but the cupcakes remain fresh for up to 3 days chilled.
Notes
- Use gel food colouring for more vibrant black and green colours with less product needed.
- Coating chocolate chips in flour prevents them from sinking in the batter.
- Allow the fondant decorations to set fully for easier handling and better shape retention.
- Store cupcakes in the refrigerator and consume within 3 days for best freshness.
- Adjust the amount of milk in frosting to achieve piping consistency you prefer.
- For non-dairy alternatives, substitute butter and milk accordingly, though texture and taste may vary.
Nutrition
- Serving Size: 1 cupcake with frosting and decoration
- Calories: 355
- Sugar: 30g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 65mg
